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Messages - jeffy

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2221
The Pub / Re: Endlessly Amusing
« on: August 23, 2011, 11:18:27 AM »
Muffin one was excellent indeed. 

a few more:

"I was walking down the street the other day when the prescription on my glasses ran out"

"I am going to get a tattoo over my whole body of myself... only taller"

and finally;

"I have an huge shell collection. I keep it on all the beaches of the world. Perhaps you have seen it?"



Those sound like Steven Wright.
He was going to make wine, only pre-age it by using raisins.
He lived on a one way dead end street, but doesn't know how he got there.
He had to put tape on all the mirrors in his house so he wouldn't accidentally crash through into another dimension.

2222
General Homebrew Discussion / Re: New AHA Logo
« on: August 21, 2011, 10:28:13 AM »
I like the new logo.
Now, can anyone tell me why the "O's" are made to look like doughnuts in the banner? ???

Isn't looking like a doughnut a fundamental part of being an O?
Not always.  Smetimes an O is just an O. ;)
I'm talking about the O's in HOMEBREWOPEDIA in the banner just up there ^.  They look like plain cake doughnuts, while the rest of the font looks like plain caps.  Maybe they need some chocolate (malt).

2223
General Homebrew Discussion / Re: New AHA Logo
« on: August 21, 2011, 05:16:32 AM »
I like the new logo.
Now, can anyone tell me why the "O's" are made to look like doughnuts in the banner? ???

2224
I brewed an alt yesterday and screwed up.  I was fly sparging and got busy and forgot to shut the valve from the HLT(and I was absolutely sober).  The first time I noticed was when the kettle began to run over.  So I took 3 gallons from the kettle and boiled it down to a quart, like I do my wee heavy.  So we'll see what happens with it
Sounds like an elegant solution that would work well for an Alt.
No brewing for me as I have to catch up from being gone last weekend.

2225
I like to support them because they support the craft beer brewers and home brewers here in Florida.  The brewmaster at the Tampa brewery is a genuine nice guy and lends our club the bier garden every year to do the judging of our local competition.  He once gave me the recipe for Black and Tan, which turns out to be a blend of the Porter and Lager, so two recipes actually.  When I told him I was having trouble finding "high maltose corn syrup" he gave me a bucket full of it out of his bulk silo.  And yeast.  And hops.  Real nice people.

2226
All Grain Brewing / Re: So, how long to do a 5 gallon all-grain batch?
« on: August 20, 2011, 07:44:02 AM »
The first time I did an all grain brew, it took me over 8 hours. I have since refined my methods, and can do it in 5-6 hours.  Time well spent, if you ask me.
For me, the quickest would be just over four hours and the lengthiest about six, depending on the mash schedule and the boil time.  I get some prep work done the day before, setting up the equipment and milling the malt.  Having more than one burner helps speed thing up, I think.

2227
Commercial Beer Reviews / Re: Timothy Taylor Landlord Best Bitter
« on: August 20, 2011, 05:14:44 AM »
On cask in an English pub.  Will say more later.
That's the only way I've ever had it, too.  I remember the pub, but I can't remember exactly where it was.  That trip was ten years ago.

2228
Heard a pretty simple Arrogant Bastard clone recipe on The Jamil Show the other day.

15lbs of C-120L and 1lbs of Chinook?? j/k ;D

No brewing this weekend - more work on the new brewery (and the house around it that my wife seems more focused on) and diving into the latest tapping of my house IPA which somehow tastes like the best yet - no new changes to the recipe in a long time, guess I just captured some magic on this one.
I have tasted your IPA and really liked it and now you're saying it's even better? 
What kinda dry hops?

2229
Classifieds / Re: Wanted: Wet Hops
« on: August 18, 2011, 12:40:24 PM »
No way that would work. It would probably just make the beer bitter.

But they would be wet.

2230
Commercial Beer Reviews / Re: Timothy Taylor Landlord Best Bitter
« on: August 18, 2011, 09:02:04 AM »
Where did you get that?

2231
The Pub / Re: Done. Passed.
« on: August 18, 2011, 03:21:13 AM »
I have a microfish (sp?) reader at work to look up part numbers on old Mazdas, up to 1998.  I'm always surprised at how many people have never seen one.

2232
The Pub / Re: "Never Again" beers
« on: August 17, 2011, 01:50:31 PM »
I have to second (or third or fourth) the Sam Adams triple bock It wasn't BAD perse but strage and soy saucy/maple syrupy course the one I had was 6 years old so who's to say what it was like a little fresher.

Well, when it came out, everybody was saying that it just needed some age to get rid of that flavor....;)

I guess that explains why I found a 6 year old bottle in a liqour store in boston.  ;D

I have a bottle or two from 1994/95.  Maybe it's time to see if they're better now.

2233
The Pub / Re: Sharing small joys
« on: August 17, 2011, 03:18:01 AM »
Store-bought mayo is presumably loaded with all sorts of crazy preservatives and whatnot, so I'm guessing you don't have to worry about salmonella. I would think that's a bigger risk with home-made mayo, actually, given that it uses raw egg. Of course, if you have chickens, you have pretty much nothing to worry about. Homemade mayo is indeed ridiculously easy to make. egg yolk, drizzle a tiny stream of oil while whisking. Voila.

And you claim to live in France?    ???

What you describe is the Miller Lite of mayonaise   ::)

I make my BLT's with wasabi aioli.  Yeah Baby!  Manly mayo for manly men!

Easy Trigger - If we're getting semantic, aioli is only ever mayo + garlic. Start adding stuff and it becomes flavored mayo.

Relevant post because correcting punatic on cooking techniques is a small joy.   ;D

Edit: my father-in-law makes the egg + oil recipe all the time, unless guests are coming over, in which case he adds in tarragon and chives and lemon juice. In France, the BLTs are so amazing, masking the flavors with overly poofy mayo only lessons the supreme quality of the other ingredients. The bread is baked by a 100-year-old artisan baker whose only oven is a wood-fired model from gallic times, using flour grown in fields where wrens and magpies soar over the heads of frolicking wild boar. The lettuce comes from a monastery, grown by monks who must adhere to strict AOC lettuce guidelines. The tomatoes are hand-delivered from the wicker pannier of a rickety peugeot bicycle ridden by a young man in a flat cap. So of course, the mayo contains only egg and oil, and perhaps some salt. Anything else would be doing a gross injustice to nos compatriotes.
Wow!  You should be writing menus for expensive restaurants.

2234
The Pub / Re: "Never Again" beers
« on: August 16, 2011, 06:03:17 PM »
Nothing has made me sick other than the Cantillon Grand Cru I drank one night 4 years ago. Still think it messed my insides up.
This reminds me of the time I went into Monk's Pub in Philly and found that they had Cantillon on tap.  The bartender obviously had had this beer returned before more than once, because she had to shout over the crowd, "it comes in a glass this size (holding up a .3 liter flute), it costs 8 dollars and it's really sour!" I still ordered it, but her reaction was funny. 
All sour beer messes with your guts.  It rarely stops me from enjoying them.

2235
Ingredients / Re: Honey into fermenter of IIPA
« on: August 16, 2011, 04:06:23 PM »
Are we going to have another discussion of the differences between real and apparent attenuation?  The last time it gave me a headache.

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